Almond Macaroons

Dessert is the most important meal of the day! (GF)

Ingredients:

2 cups Almond Meal

1/3 cup of Coconut oil melted

½ Sugar in the Raw

1 Egg*

1 ½ teaspoons of Almond Extract

¼ teaspoon of Sea Salt, finely ground

Directions:

Preheat oven to 300 degrees, and line cookie sheet with parchment paper. If you don’t have parchment then don’t worry about making your pan non-stick, the heavy oil content of these cookies doesn’t require the use of any artificial non-stick spray (and the human body doesn’t want it either). Do not substitute parchment with wax paper!

Combine almond meal, salt, and sugar in the raw in bowl. Turn dry ingredients gently with clean hands and thoroughly mix; set aside and prepare moist ingredients. 

Melt the coconut oil in a separate bowl (microwave on a normal setting, for 30 second intervals). Be careful NOT to get your oil HOT. You only need it barely melted and liquid-y enough to mix around. Add your Almond extract into your melted oil. Stir to mix, then add one beaten egg or your Vegan substitution. Mix well. 

In the dry ingredient bowl, use a clean spoon to create a crater in the pile of dry ingredients. Pour your oil mixture into the middle of the crater and fold ingredients together until all dry elements have been absorbed into the oil mixture. 

Roll macaroons into 1-inch balls and space evenly on cookie sheet. Bake for 8-12 minutes or until the macaroons swell and turn a soft beige color. They should be golden brown on bottom. 

* For Vegan version: substitute 2 teaspoons of baking powder and 1 ½ tablespoons of water. Mix thoroughly before adding to melted oil & almond extract mixture.